The Great Hall
Sushi Grading The Great Hall: Sushi Grading
By Chefrjm (Chefrjm) on Tuesday, May 16, 2000 - 05:31 pm: Edit

Does anyone know where i can get some information on the grades of fish for sushi. Is there such a thing. I would like to know what makes a fish sushi grade. If anyone could help me out i would greatly appreciate it.

By chris on Friday, July 14, 2000 - 12:57 pm: Edit

It is very unfortunate but most fish served in american sushi resturants is not of a very high grade. Bluefin tuna are graded on a scale of c- to b+. Most of what you purchase in an american sushi resturant is c- to c+. Sushi resturant owners and chefs may disagree with me but it is shear fact that when a b- fish or better is landed it goes straight to japan via jet and is auctioned on the japanese market the next morning. The grading process is based on the fat content of the fish. Like foie gras the fatter the fish the better it is.

By chris on Friday, July 14, 2000 - 01:07 pm: Edit

Back to the American resturant issue the reason you are not getting high grade fish in the states is beacause none wants to pay for it. I was a comercial bluefin fisherman for ten seasons and nothing was as disapointing as coming in with a 700 pound slob only to hear three different Japanese bidders say "c fish, it's a domestic we don't want to ship it." That fish would be sold in the states for 5 to 7 dollars a pound, meanwhile the boat right next to you might have a fat 500 pounder in a b= grade that will be shipped to japan and sold for 30 to 40 dollars a pound. Not a bad paycheck for a day's work.

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